Blackberry Icing For Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
• Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
• Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
• Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Steps:

• Prepare cake mix according to package directions, making 24 cupcakes. Allow to cool.
• Puree 1 cup of blackberries in food processor or blender. Pour through a fine-mesh sieve to remove seeds. Work through with a spatula if needed.
• In large bowl, beat butter on medium-high speed about 2 minutes, until light and fluffy.
• Add blackberry puree, 3 cups of powdered sugar, and salt. Beat on low until sugar incorporates into the butter, then increase speed to medium-high to mix.
• Add remaining powdered sugar, a little at a time, until the icing reaches your preferred consistency.
• Pipe onto cupcakes using a large star tip.
• Top each with a blackberry.
• Chill for at least 1 hour. (Good served cold!).

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Roughly crush half the blackberries with a fork so the juice is running but there are still some chunky bits. Gently melt the butter and chocolate in a saucepan. Mix the flour, sugar, cocoa powder and a pinch of salt in a large mixing bowl. Put the kettle on.
• Scrape the butter-chocolate mixture and eggs into the dry ingredients with the crushed blackberries and 100ml boiling water. Mix together until smooth, then add a little food colouring to boost the red/purple hue. Divide between the muffin cases and bake for 15 mins until risen and a skewer poked into the centre comes out clean. Lift from the tin onto a wire rack and cool completely.
• Whizz the remaining 150g blackberries to a purée. Beat the butter, icing sugar and vanilla together until really pale and fluffy - about 5 mins. Sieve the remaining blackberry purée and gently fold into the icing. Spoon into a piping bag fitted with your favourite nozzle and pipe a generous amount onto each cupcake - removing the paper case first if you want to show the colour of the sponge. Top each with a fresh blackberry and enjoy.